Cite
HARVARD Citation
Bot, F. et al. (2017). Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels. Journal of food engineering. pp. 10-17. [Online].
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Bot, F. et al. (2017). Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels. Journal of food engineering. pp. 10-17. [Online].